Before we plunge into the comforting details of slow cooker hot and sour soup, let’s discuss what to serve it with. A great soup deserves great sides, right?
– Spring Rolls: Crispy, light, and packed with fresh veggies, spring rolls provide a crunchy contrast to the warm soup. Plus, dipping them in a zesty sauce adds another flavor layer to your meal.
– Steamed Dumplings: Soft and savory, dumplings filled with meat or vegetables complement every spoonful of the soup. Their chewy texture works harmoniously with the soup’s contrasting ingredients.
– Jasmine Rice: Steamed jasmine rice is a humble yet effective companion. It soaks up the rich flavors of the soup while adding a satisfying touch of substance.
Now, let’s dive into the wonderful world of slow cooker hot and sour soup!

Is there anything more comforting than a hearty bowl of soup? I think not. Recently, I’ve taken to my trusty slow cooker to whip up a classic dish that never fails to warm me up: hot and sour soup.
This isn’t just any soup; it’s a harmonious blend of bold flavors that sizzles your taste buds while giving a gentle nudge to your senses. The beauty of slow cooking this dish? It allows the ingredients to meld together beautifully, creating layers of flavor that are nothing short of magical.
What is Slow Cooker Hot and Sour Soup?
Slow cooker hot and sour soup is a delightful Chinese dish characterized by its spicy and tangy profile. Traditionally made on the stovetop, using a slow cooker offers a hands-off approach that infuses rich flavors without the fuss.
With ingredients such as mushrooms, tofu, and a mixture of spices, this soup caters to both heat lovers and those who yearn for that unique sour kick. If you’re new to this dish, you’ll soon find out why it’s a frequent choice for a cozy meal!
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Why This Recipe Works?
Here’s why I’m utterly convinced this slow cooker hot and sour soup recipe deserves a spot in your kitchen:
– Flavor Development: The slow cooking process allows flavors to develop more profoundly. Hours in the cooker means every ingredient mingles and bonds, imparting deep flavor with minimal effort.
– Convenience: The slow cooker takes the stress out of meal prep. Throw your ingredients in, set it, and forget it. You get a delicious meal without the hassle of constant monitoring.
– Healthy Ingredients: Packed with vegetables, tofu, and lean protein, this soup is nourishing. You control the quality of ingredients, ensuring every bowl is good for you and bursting with flavor.
– Adaptable: This recipe is forgiving. If you’re missing an ingredient, you can easily swap it out. It caters to various dietary preferences, making it suitable for everyone at your table.
Ingredients You’ll Need To Make This Dish
Gather these fresh ingredients for your version of slow cooker hot and sour soup:
- 4 ounces shiitake mushrooms, thinly sliced
- 2 eggs, lightly beaten
- ½ cup rice vinegar, plus additional to taste
- 3 ounces pork shoulder or loin, thinly sliced
- 2 teaspoons toasted sesame oil
- 4 to 6 green onions, thinly sliced
- 6 cremini mushrooms, thinly sliced
- 1 stalk lemongrass, bruised and chopped
- 1 to 2 dried red chili peppers (add for heat)
- 2 teaspoons fresh ginger, finely minced
- 2 tablespoons water
- 1 tablespoon chili sauce
- 8 ounces extra-firm tofu, drained and cut into ¼-inch strips
- ½ cup low-sodium soy sauce, plus more to taste
- 2 cloves garlic, minced
- 1½ tablespoons coconut sugar
- ¼ teaspoon ground white pepper
- 4 cups low-sodium chicken stock
- 1 can (8 ounces) bamboo shoots, drained and thinly sliced

How To Make This Slow Cooker Hot and Sour Soup?
Let’s break down the cooking process step by step.
Step 1: Prepare Your Ingredients
Start by prepping all your ingredients. Slice those mushrooms, chop the green onions, and get that tofu ready. This will save you a lot of time later.
Step 2: Combine Ingredients in Slow Cooker
In the slow cooker, combine the shiitake mushrooms, cremini mushrooms, pork, tofu, bamboo shoots, ginger, and garlic. Pour in the chicken stock and stir.
Step 3: Add Flavor
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, coconut sugar, and chili sauce. Pour this mixture into the slow cooker and mix thoroughly. You may add the dried red chili peppers for an extra kick.
Step 4: Cook
Set your slow cooker on low and let the soup simmer for about 6 to 8 hours. The longer, the better because flavors will deepen.
Step 5: Final Touches
About 30 minutes before serving, add the beaten eggs by drizzling them slowly into the soup while stirring to create ribbons. Add the green onions and ground white pepper for that warm spice.
Step 6: Adjust Seasoning
Before serving, taste your soup. Adjust the seasoning by adding more soy sauce or vinegar based on your preference.
Tips & Tricks
To make your cooking experience smoother, consider these tips:
– Fresh Ingredients Matter: Whenever possible, use fresh veggies and herbs. They pack more flavor than packaged options.
– Pre-Cook Protein (If Desired): If you’re unsure about the texture of pork over long cooking, quickly sear it before adding it to the slow cooker for an enhanced flavor.
– Texture Check: If you prefer a softer soup, feel free to let it cook longer. If you like a bit of bite in your veggies, stick to the lower end of the cooking time.
– Heat Control: Adjust the dried chili peppers based on your heat tolerance. You can always add more but can’t take it away!
– Garnish for Flare: For an added finish, garnish each soup bowl with extra green onions or a sprinkle of sesame seeds before serving.
Nutrition Information
For those keeping track, here’s a rough estimate of the nutrition per serving (approximately 1 cup):
- Calories: 220
- Protein: 14g
- Fat: 9g
- Carbohydrates: 23g
- Fiber: 3g
- Sodium: 500mg
How Do You Store The Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it in single-serving portions for up to three months. It’s as easy as pulling it out and reheating it when you’re ready for a delicious bowl.

What sides would complement Slow Cooker Hot and Sour Soup?
As mentioned, there are a variety of sides that work beautifully with this soup:
– Spring Rolls: Fresh, light, and bursting with flavors, spring rolls are a fantastic partner. They add texture and an incomparable taste experience, especially when dipped in sweet chili sauce.
– Steamed Dumplings: These little pockets of goodness can take any meal up a notch. Serve them with soy or chili sauce, and you have a perfect match for the hot and sour profile of the soup.
– Jasmine Rice: A subtle companion, jasmine rice allows your soup flavors to shine through while adding a comforting base. Spoon over some of that savory broth for the ultimate experience.
What alternatives can you use for the ingredients if they are not present in your kitchen?
Sometimes, life happens and you find yourself without a specific ingredient. Here are some alternatives:
– Tofu: Can’t find extra-firm tofu? Try substituting with tempeh or chickpeas for a protein boost and a unique flavor.
– Pork: If you’re not a fan, shredded chicken or even a diced portobello mushroom can be a good substitute.
– Mushrooms: No shiitake or cremini? Use button mushrooms or even a mix of whatever you have. The soup will still be tasty!
– Rice Vinegar: Apple cider vinegar serves as a great substitute for rice vinegar. Simply adjust to taste, as it may be a bit stronger.

Slow Cooker Hot and Sour Soup
Equipment
- Slow Cooker
Ingredients
- 4 ounces shiitake mushrooms thinly sliced
- 2 eggs lightly beaten
- ½ cup rice vinegar plus additional to taste
- 3 ounces pork shoulder or loin thinly sliced
- 2 teaspoons toasted sesame oil
- 4 to 6 green onions thinly sliced
- 6 cremini mushrooms thinly sliced
- 1 stalk lemongrass bruised and chopped
- 1 to 2 dried red chili peppers add for heat
- 2 teaspoons fresh ginger finely minced
- 2 tablespoons water
- 1 tablespoon chili sauce
- 8 ounces extra-firm tofu drained and cut into ¼-inch strips
- ½ cup low-sodium soy sauce plus more to taste
- 2 cloves garlic minced
- 1½ tablespoons coconut sugar
- ¼ teaspoon ground white pepper
- 4 cups low-sodium chicken stock
- 1 can 8 ounces bamboo shoots, drained and thinly sliced
Instructions
Step 1: Prepare Your Ingredients
- Start by prepping all your ingredients. Slice those mushrooms, chop the green onions, and get that tofu ready. This will save you a lot of time later.
Step 2: Combine Ingredients in Slow Cooker
- In the slow cooker, combine the shiitake mushrooms, cremini mushrooms, pork, tofu, bamboo shoots, ginger, and garlic. Pour in the chicken stock and stir.
Step 3: Add Flavor
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, coconut sugar, and chili sauce. Pour this mixture into the slow cooker and mix thoroughly. You may add the dried red chili peppers for an extra kick.
Step 4: Cook
- Set your slow cooker on low and let the soup simmer for about 6 to 8 hours. The longer, the better because flavors will deepen.
Step 5: Final Touches
- About 30 minutes before serving, add the beaten eggs by drizzling them slowly into the soup while stirring to create ribbons. Add the green onions and ground white pepper for that warm spice.
Step 6: Adjust Seasoning
- Before serving, taste your soup. Adjust the seasoning by adding more soy sauce or vinegar based on your preference.
Notes
Nutrition
Frequently Asked Questions (FAQs)
Can I make this soup vegetarian?
Absolutely! Just swap the pork for more vegetables or mushrooms, and use vegetable stock instead of chicken stock.
How do I make the soup spicier?
You can increase the amount of dried red chili peppers or add sriracha or chili oil to taste when serving.
Can I freeze leftovers?
Yes! Make sure it’s in a sealed container and can be frozen for up to three months. Defrost in the refrigerator before reheating
How long will it take to prep this dish?
You can spend about 15 to 20 minutes on prep, then let the slow cooker do the magic.
What is the best way to reheat leftovers?
The best method is to reheat on the stove over low heat, adding a splash of water or stock as needed to restore consistency.
Can I add other vegetables?
Absolutely! Bell peppers, bok choy, or snap peas can be wonderful additions to the soup.
Conclusion
Slow cooker hot and sour soup is a delightful experience, bringing warmth and flavor to your table with minimal effort. Its versatile nature allows you to tailor it to your tastes and dietary needs. As a registered dietitian and food enthusiast, I know the joy of balancing health and taste in the kitchen.
This recipe embodies that balance, providing rich flavors that do not compromise on quality. Whether it’s a cozy night in or a gathering with friends, this soup is sure to please. So go ahead, give it a try. Your taste buds will thank you!
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Hi! I'm Mary Lee. I love helping people eat yummy and healthy food. I live in Oregon. Cooking is my happy place. Let's make tasty dishes together!